April/May 2018 Newsletter

Catching You Up on the Co-op

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Did you hear? We beat our ambitious goal of raising $30k in 30 days! But we still need your support to raise the remaining funds we need to relocate and to renovate our Co-op’s new home. Community is what the Co-op is all about, and the outpouring of support has been incredible. Let’s keep the momentum going. Read on to learn more, including how to help.


Here’s one fun way to support the Co-op: Come to our fundraiser on Monday, April 30, at C’mon Everybody! Happy hour, music, awesome silent auction prizes — what more could you want? The festivities start at 7:30 pm and the cover is $20.


At the end of April, we’ll close the doors at 18 Putnam Avenue and get ready to move to a new space. April 23 will be the last day for shopping at our current location. So stock up on great, organic produce and other sustainable goodies.


If you’re a web guru, we need you. Along with moving the store, we need to migrate the Co-op’s website. See below for details.


Check out this month’s recipe for Choose-Your-Own-Adventure Dried Fruit and Nut Snack Bars. All the ingredients you need are at the Co-op and you’ll be surprised how easy it is to make these tasty treats.


In our Co-op Q&A, meet Mary Brownlee. She’s a long-time Co-op member, Sunday shift leader, stand- up comedian, demolition enthusiast and much more.


We’re Saving Our Co-op! And You Can Still Help



We’ve extended our Indiegogo Campaign to MAY 1!


Truth be told, now that we have our new location, we see that our renovation costs are going to be much higher than we had anticipated, so we still need all the help we can get to reach our S-T-R-E-T-C-H GOAL of $53K.  So please DONATE TODAY, if you have not yet!  Click on the Crowdfund Us image above to link to the campaign.


See the budget below for a breakdown of our costs.

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There’s still a ton of fantastic perks you can choose from in exchange for your generous contribution. Thanks to YOU, we will make an awesome Greene Hill 2.0 together!

April 30 - Come together at C’mon Everybody!

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Here’s a way to celebrate AND support the Co-op. Mark your calendar and come to our fundraiser on Monday, April 30 from 7:30 pm to 11 pm. There will be live music by Morgan O'Kane & Zeke Healy and Mamie Minch and tunes from DJ Dirtyfinger. We’ll also have a silent auction with an amazing variety of items and experiences you can bid on: one-on-one bodywork sessions, gift cards for local restaurants, art work, the incredibly delicious bread from She Wolf Bakery, and more.


You’ll find us at neighborhood hangout C'mon Everybody, a friendly bar, lounge, gallery, and live arts space located not far from the Co-op at 325 Franklin Avenue between Clifton Place and Greene Avenue. Happy hour lasts until 9 pm! Invite your friends and spread the love!

Help Us Sell Our Goods Before We Move


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Stock up on all your needs before the Co-op temporarily closes for about a month while we relocate. Monday, April 23, will be the last day to shop at the store before we move. All inventory items must go!


We especially want to make sure that our remaining perishable goods — like produce, dairy, and meat — don’t go to waste. Get et some delicious cheese, buy some extra butter to keep in your freezeror pick up some veggies for pickling projects.


Website Help Needed

We need a visual designer familiar with SquareSpace and able to apply brand identity to web. You would work on a team including a web developer, a project manager and a brand consultant. You would be an immense help to the Co-op as we shore up our communications ahead of our reopening. We’ll have a working meeting on Tuesday, May 1st at 7 p.m. and would love your support ASAP! Please contact marketing@greenehillfood.coop.


We’re looking for someone to manage the Co-op Facebook, and if interested, help with the Twitter as well. Shifts can be done remotely, and we’d love support making our social media stronger than ever! Are you a Facebook/Twitter rock star? Email us at socialmedia@greenehillfood.coop and let us know you’re interested. This will be especially helpful as we relocate to our new store!


Choose-Your-Own-Adventure Dried Fruit and Nut Snack Bars
Recipe by Aly Miller

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As we power through this rather frosty spring, try using dried fruit in a new way — make your own snack bars! Kind of like Lara bars, these are packed with dried fruit, which is full of natural sugar and potassium, and nuts, which provide plant-based omega-3s and protein.


Our bulk aisle has all the ingredients you’ll need to make these delicious, energizing treats. Walnut “bits and pieces” are perfect for something like this, where you’ll be chopping up the walnuts anyway. Raw, unsalted cashews or peanuts are also tasty options. Pair them with your favorite unsweetened dried fruits, such as figs, cranberries, prunes, apricots and medjool dates (you can find the dates in the produce section). The best thing about this recipe is that you can be flexible and creative about it.


The formula is simple: use 1½  to 2 cups of dried fruit for every 1 cup of nuts. Then, add up to another ½ cup of other ingredients such as chia seeds, cocoa powder, shaved coconut, or a pinch of spice. Using these basic ratios, I came up with a recipe that I think you’ll enjoy! Note: you’ll need a food processor for this one.


Ingredients for Dried Apricot and Cardamom Bars

  • 1 cup medjool dates without pits (12-14 dates)

  • 1 cup dried apricots, packed

  • 1 cup walnuts (you can also toast them!)

  • 1 tsp sea salt

  • ½ tsp ground cardamom, or more to taste

  • ½ tsp ground ginger, or more to taste



Make sure to remove the pits from the dates! Put all the ingredients into a food processor and process until a large ball forms. This can take up to 2 minutes of processing. Add more dates if the mixture is not forming into a ball. Turn the food processor off, then push the mixture around a bit with a wooden spoon to make sure all the ingredients are blended together properly. Blend for another minute after it reaches a ball shape.


Line a square pan or rectangular baking tray with parchment paper. Press the fruit and nut mixture into the lined tray. Chill overnight. Then remove the dough from the tray and cut into squares or rectangles. Store them in the fridge with parchment paper between each bar so that they don’t stick together.


The Co-op Q&A with Mary Brownlee

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With us from the start, Mary Brownlee is a jack-of-all-trades as a Sunday shift leader. She helped break down a wall in our current store and she hopes to break down some more in our new space!


Q: When did you join the Co-op?

A: I had been living in the neighborhood for about a year, saw a sign for the Co-op in a neighbor’s window and looked it up! Right after I joined, we had one more buying club group purchase and then stopped doing that to focus on the store. I just wanted a place where I knew everything I could get would be good for me and my wallet, and also to get to know my neighbors!


Q: What’s your role at the Co-op these days?

A: I am currently a shift leader on Sunday mornings. The job involves a variety of tasks: I cashier, stock shelves, and fix signage. I try to be a jack of all trades when it comes to in-store work! But most importantly, I think I'm there to help guide everyone else working their shift, train newbies, and welcome potential new members into the store. It’s fun and rewarding! Having worked in retail throughout college, I enjoy using some of those skills and helping out wherever needed. I also occasionally help with membership by doing orientations.


Q: Do you have a favorite Co-op memory you'd like to share?

A: When we first opened the store I went in a few times to help with demolition. I love walking into the store now and being like, "There used to be a wall here, I helped tear it down!" Hopefully there will be some walls in the new store that I can tear down!


Q: What do you do outside of the Co-op?

A: I work as a video editor and motion graphics designer, mostly working on TV commercials and promos. I have also done a few short films and web series. I'm also a stand up comedian and improviser and I like to volunteer with New York Cares. I'm also a cat mom to Edie and Thea.


Q: What are some of your favorite items to purchase at the Co-op these days?

A: I'm always getting avocados. I also like trying out all the different kinds of unique cheeses we get. Since I’m originally from Pennsylvania, I like everything we get from Lancaster Farm Fresh Co-op, especially the honey!



Et Cetera

Photo credits: Shopper photo by Kelsey Chauvin, fruit and nut bar pic by Aly Miller, Mary Brownlee photo courtesy of her.

The Greene Hill Food Co-op Monthly is edited and published by the following member-owners (in alphabetical order): Liz Baker, Carola Burroughs, DK Holland, Alexandra (Aly) Miller, and Gitta Zomorodi. Contact us with any feedback.

Greene Hill Food Co-op